With the exception of reading this poem in Carroll’s Alice’s Adventures in Wonderland, I never considered the gastronomic pleasures of the tart. In some cases, the words “pie” and “tart” overlap and blur: if it is a baked dish consisting of a filling over a pastry with an open top, it can be either without people batting an eyelash.

Ah, the beauty of food terminology.

I’ve made afewpies to share on Meals with Morri, the majority of which could be equally considered a tart; though in my upbringing "pie" is the more common term in the United States. So when the Gluten Free Ratio Rally was challenged to make tarts knaves and kings alike would want with their afternoon tea, I felt it was high time to make the distinction.

It’s all about the crust, really. Pie crust, at least on MWM, falls in the flaky category, the one Michael Ruhlman wrote about in Ratio and Alton Brown gave awesome tips and tricks in making on Good Eats. There are literally clumps and bumps of fat left whole to create this amazing crunchy yet tender texture that beautifully pairs with the filling it holds. The tart crust, as I have come to understand, is usually a shortcrust pastry, similar in taste and texture to the shortbread cookie (Coincidence? I think not!). The binders (fat and liquid, and sometimes egg) are brought to room temperature, and care is given to make sure each and every flour granule is coated with fat. The result is a light and crumbly crust.

The one I chose to make was the pâte à foncer, a shortcrust pastry that includes egg. I wanted a flat crust that took center stage with a savory filling that was moist but not too wet. What I got was a crust that may have just become my go-to pastry for future tarts and pies. It crumbled, yes, but it didn't fall apart... VICTORY!

Allow butter, coconut oil, milk, and egg yolks to come up to room temperature. (Butter should be almost mayonnaise consistency.)
Soften the butter and mix with the paddle attachment on the electric mixer's medium-high speed.
Add the honey, yolk, and milk, and then slowly incorporate the flour.
Mix until just incorporated, and refrigerate the dough for 30 minutes to an hour.*

Preheat the oven to 350ºF.
In a large cast iron skillet on medium heat, melt the butter and stir in the wine.
When the mixture begins to brown slightly and become aromatic, add in the onion and garlic to cook for 25 – 30 minutes until caramelized (adding more white wine if it starts to stick at the bottom).
Stir in the spices and cook on low heat for another 5 minutes before turning off the heat and setting aside.
In a small bowl, combine the pumpkin puree and egg yoke and set aside.
On a large cookie sheet lined with parchment paper, roll out and flatten the dough into a rectangular shape with a thickness between 1/8 and 1/4 inches (remember: the thicker the crust, the wetter you will want a filling).**
Spread the pumpkin until it is about an inch from the edge of the crust, and then top it with the onion (at this point, if you want to add cheese such as Ricotta, Parmesan, Gruyere, or Swiss, go right ahead).
Combine the egg white and equal parts water for the egg wash and coat the edges using a pastry brush.
Bake for 25 – 30 minutes, or until the crust has browned slightly.
Remove from the oven and let it cool five minutes before cutting into squares.
Serve warm with a sauce accompaniment or as a side to a soup/stew.

Makes 9 – 16 servings.

*I found that chilling the dough over an hour made it difficult to spread out and rather dry. The next time I use this shortcrust recipe (and I will), I'm simply going to go from mixer to pan and see how it fares.
**I also want to use a wetter filling next time (maybe twice as much pumpkin or incorporate ricotta in this particular recipe). I do think this would be delicious with cooked apples with a caramel sauce, though.

Now, I wasn’t the only one who took on the challenge to make a gluten free tart. Charissa of the Zest Bakery was our marvelous host this month. As the name suggests, the Zest Bakery is "a passionate (and zesty!) bakery that strives to provide delicious, gluten-free foods and desserts in the Bay Area. To ensure there are no gluten-containing products present in the bakery or on our equipment, we built our bakery from scratch.”

That is devotion right there, with people who are sincere and passionate about the welfare of others. I now have a delicious reason to visit the Bay Area, if only to be inspired by what they do.

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Disclaimer: I am NOT a licensed medical professional, fitness guru, NOR am I a certified nutritionist. This site is NOT meant to be used in place of medical advice. You are responsible for your own consumption of foods, supplements, and medications. PLEASE consult a licensed medical professional before making any health related changes.